Gluten-Free Chocolate Cake

star rating (59) rate this recipe »
dairy free, gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: Yield: two 8" or 9" round layers.

Recipe photo

Moist, fluffy, chocolate-y — and delicious!

Note that the Double-Dutch Dark Cocoa called for here isn't packed in a gluten-free facility; substitute certified gluten-free cocoa, if you need to.

Note: Use a stand mixer or electric hand mixer to prepare the batter for this cake; mixing by hand doesn't do a thorough enough job.

Gluten-Free Chocolate Cake

star rating (59) rate this recipe »
dairy free, gluten free
Hands-on time:
Baking time:
Total time:
Yield: Yield: two 8" or 9" round layers.
Published: 02/24/2010


Tips from our bakers

  • Insulated Cake Strips help your layers bake level, rather than domed in the center.
  • Want to bake a bundt-style cake? Choose a standard-size bundt-style pan, and bake for about 40 minutes, till the cake tests done.
  • Please note that our double-dutch cocoa is packaged in our facility which is not certified gluten-free.


1) Preheat the oven to 350°F. Lightly grease two 8" or 9" round pans.

2) In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, multi-purpose flour or brown rice flour blend, cocoa, Cake Enhancer, baking powder, salt, and xanthan gum.

3) Place the oil, eggs, water, and vanilla into your mixer bowl, and beat well.

4) Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.

5) Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.

6) Pour the batter into the prepared pans.

7) Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean. The cakes' internal temperature should be 210°F.

8) Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack.

Yield: two 8" or 9" round layers.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 1/16th of recipe, 61 Servings Per Batch: 16 Amount Per Serving: Calories: 229 Calories from Fat: 96 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 53mg Sodium: 233 Total Carbohydrate: 32g Dietary Fiber: 1g Sugars: 19g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/06/2015
  • janice from NM
  • There is to much sugar in this recipe.

    The sugar helps to hold the structure and adds to the keeping quality in the cake. You can reduce the sugar, but the cake might not hold up the same. Happy baking! Laurie@KAF

  • star rating 02/24/2015
  • Ashley from NC
  • I have been looking for a go-to recipe for 4 years and I have found it! Thank you King Arthur! If you are in need of the perfect choc cupcake recipe, this is it. I have tried every box of GF cake mix on the market. I have tried several recipes from GF cookbooks and none compare! I got 20 cupcakes from one recipe. Baked at 350*. 15 minutes. Choc cupcake perfection. Going to put half in freezer to test for last minute school birthday parties.
  • 02/10/2015
  • Jeanne from WI
  • What is this cake enhancer and is it 100% gluten free?
    Cake enhancer helps keeps baked goods soft and moist as well as keeping baked goods fresh longer than those without cake enhancer. It's certified gluten-free and packed in a dedicated gluten-free facility. Happy Baking - Irene@KAF
  • star rating 11/27/2014
  • from
  • star rating 09/13/2014
  • Andrea from WA
  • This recipe reminds me of the moist Hersheys cake recipe. It is great alone and with nondairy whipped topping for people needing dairy free and gluten free desserts anyone will love. Next time i am going to try adding coffee instead of water. Made these as cupcakes, made 24 with this recipe. If it helps, I always use the weight version to ensure it bakes the same everytime. Thanks for the great recipe using your gluten free flour.
  • star rating 08/09/2014
  • Anne from Key Largo
  • Definitely a great gluten free recipe. I have tried many GF recipes which are typically bad and this one was a pleasant surprise. Wish there were more great recipes like this.
  • star rating 07/26/2014
  • Sara from Shelburne, VT
  • I love the recipes on King Arthur site and I was very happy with this cake recipe. It looked good and was easy to make. When I do it again I think I will try regular cocoa, used extra dark, so it had a bittersweet taste. It freezes well.
  • star rating 05/14/2014
  • Andrea from Grayslake, IL
  • Deep, dark, and delicious. Got rave reviews from EVERYONE - no one could tell it was GF. This is my go-to chocolate cake recipe from now on.
  • star rating 05/13/2014
  • Jacki from Centennial, CO
  • This cake was amazing!!! I made it for a coworkers birthday, she has celiacs disease and can't have gluten . I had never made anything gluten free, but this was so easy and the cake was super moist and honestly no one could tell that it was gluten free!!!
  • star rating 03/19/2014
  • Kiera from SLC
  • I've made this recipe several times and everyone comments that it's great, not just great for a gluten free recipe. How can I make it vegan? I'm not sure the conversion from eggs to applesauce and wondered if the KA wizards have tried this. Thanks
    We generally haven't had success using replacements for eggs in GF cakes. Some have found a flax replacement to be the best even over using fruit purees. ~Amy
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